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Leek and Potato Cakes
- Difficulty
Easy
By Lucy Madden
Published 2015
This is a lovely way of cooking leeks and potatoes. Elegant in presentation, in taste perfection, with its crisp outside contrasting with the butter and leek filling. The goose fat is a fairly essential part of this dish but chicken fat could be substituted. Nonetheless, to have these little cakes it is worth buying a goose.
Ingredients
Method
Soften the leeks in the butter. Season well. Peel the potatoes and grate them. Wash them well in a sieve and dry in a clean tea towel.
Heat the goose fat and using half the potato, press four flat little rounds of potato into the pan. Put a layer of leeks on each round, then cover with a further layer of potatoes. Cook over a fairly high heat until golden on each side of the cakes.